There’s nothing quite like a perfect quiche dough – buttery, flaky, and oh-so-delicious. In this recipe, we’ll show you how to make a foolproof quiche crust that will impress your guests and elevate your favorite quiche recipes to the next level.
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If you’re wondering how to make flaky quiche dough quickly and easily, you have come to the right place! Today, I will teach you a simple recipe for quiche dough that’s flaky and will go perfectly with my Mediterranean Quiche: With Fresh Herbs & Peas recipe. My overall goal is to make this an easy quiche dough recipe so you can enjoy all the deliciousness immediately!
As someone who had a café for twelve years and baked almost all my baked goods from scratch, I have experimented with various quiche dough recipes. In addition, I made quiche every morning for my customers. Moreover, I made them as small individual-sized servings to make them easier to grab and go. This makes the process more difficult, which is how I learned to create the perfect quiche dough recipe. So, if you’re looking for a quick and easy dough for a quiche recipe with the perfect flaky crust, this is the one for you. When it comes to quiche, the crust is the foundation that sets the tone for the whole dish.
Now, let’s learn how to quickly and easily make this flaky dough!
Several essential things must be considered when learning how to make pastry dough for quiche. Firstly, making the best quiche dough requires attention to detail and the proper technique. Secondly, good quiche dough should be flaky, buttery, and hold its shape without being harsh or rubbery.
In this quiche dough recipe, we will combine flour, butter, and water to create a dough that is easy to work with and yields a delicious crust every time. I used a food processor for a faster process. If you don’t have one, use a pastry cutter or your fingers, blend the flour and the cold butter until the mixture resembles coarse breadcrumbs, then add the ice water and mix until this easy quiche dough recipe comes together. Knead the dough to become smooth, but do not overwork it. Form into a dish, wrap, and refrigerate for 30 minutes before use.
BLIND BAKING VS NOT BAKING DOUGH FOR QUICHE
Blind baking is baking a pie or quiche crust without filling, usually for a short time, to set the dough and prevent it from becoming soggy when filled with wet ingredients. This is particularly important for custard-based pies like quiches, where the filling can be quite moist and may cause the crust to become mushy if not pre-baked. To blind bake a quiche crust, first line the dough with parchment paper or aluminum foil and fill it with pie weights, dried beans, or rice to hold it down and prevent it from puffing up during baking. Then, bake the crust in a preheated oven for 10-15 minutes until it sets and is lightly golden in color. After this, you can remove the weights and continue baking the crust with the filling.
On the other hand, baking the quiche crust after adding the filling means the crust will bake along with the filling. This can be done for individual pies, like fruit pies, whose packing is not as moist and doesn’t require pre-baking.
Here are some filling options for a flaky quiche dough
For Baked Quiche Dough:
- Quiche Lorraine – bacon, onion, and gruyere cheese.
- Spinach and Feta Quiche – spinach, feta cheese, and nutmeg.
- Mushroom and Gruyere Quiche – sautéed mushrooms, gruyere cheese, and thyme.
- Tomato, Basil, and Mozzarella Quiche – sliced tomatoes, fresh basil, and mozzarella cheese.
- Broccoli and Cheddar Quiche – chopped broccoli and cheddar cheese.
For Not Baked Quiche Dough:
- Lemon Cream Cheese Filling – cream cheese, lemon zest, and powdered sugar.
- Chocolate Ganache Filling – melted chocolate and heavy cream.
- Vanilla Custard Filling – vanilla extract, milk, eggs, and sugar.
- Caramelized Onion and Goat Cheese Filling – caramelized onions, goat cheese, and eggs.
- Mixed Berry Filling – mixed berries, sugar, cornstarch, and lemon juice.
Note that the fillings for a not-baked quiche dough are typically used for a dessert tart or pie, as the crust is not baked in advance.
I’m sure you’ll find this the best quiche dough recipe and simple to follow for your next savory pie. Suppose you need more information on making dough for quiche. Check out my additional tips below! Also, check out the ultimate- deep-dish apple pie. and our Pumpkin chocolate tart recipes that you will fall in love with if you have a special occasion. Or just a few friends over.
Turn the dough onto a floured surface and knead it lightly until it forms a smooth ball. Wrap it tightly in plastic wrap.
Chill the dough in the refrigerator for at least 30 minutes before rolling it out. This will allow the gluten to relax and prevent the dough from shrinking during baking.
Using a fork, poke the bottom of the dough all over but try not to go poke through. This will prevent the dough from puffing up when blind baking.
Finally, pre-baking for about 10-15 minutes at 375°F. Remove the beans and parchment paper and bake for 5-8 minutes.
Please Support The SiteHome Cooking is Easy!With These Minimalist Kitchen Essentials
|1 1/2 cups all-purpose flour|
|8 tablespoons unsalted butter, cold and cubed|
|3 tablespoons ice water|
|1/4 teaspoon salt|
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